(27 Jan 2025)
RESTRICTION SUMMARY:
ASSOCIATED PRESS
Hong Kong – 18 January 2025
1. Mid of Ng Kwan-ping, owner and founder of the bakery taking roasted pistachio from oven
2. Top pan of interior of kitchen
3. Close of a staff putting kok zai into packaging
4. SOUNDBITE (Cantonese) Ho Yuet-yin, wife of Ng Kwan-ping who is the founder and owner of Kwan Hong Bakery : ++SOUNDBITE STARTS ON SHOT 2 AND IS OVERLAID BY SHOT 3 AND PARTIALLY BY SHOT 5++
“We hope that bringing more new flavors to customers will bring in more business. In the old days, we only offered the traditional peanut filling, and the older generation loved it. But now the younger people are pickier, and we think pistachio is an excellent new flavor.”
5. Various of Charles Ng preparing pastry crust
6. SOUNDBITE (Cantonese) Charles Ng, second-generation family business operator:
++SOUNDBITE STARTS ON PREVIOUS SHOT AND IS OVERLAID BY SHOT 7 AND PARTIALLY SHOT 8++
“There’s still a market for traditional bakeries. It’s so fashionable for bakeries to sell croissants, or French-style or Western-style buns, and the market has become very competitive. We actually avoid such intense competition. We sell good value baked goods. We focus on traditional baking. We won’t make any croissants although I am a croissant fan. We won’t make any Danish pastries.”
7. Various of bakery staff deep-frying the kok zai
8. Tracking shot of staff taking kok zai out of deep-fry pan and offloading them onto a tray
9. SOUNDBITE (Cantonese) Lindsey Lee, customer:
++SOUNDBITE STARTS ON PREVIOUS SHOT AND IS OVERLAID BY SHOT 10++
“Traditional flavours are good but it’s such a changing world and so it’s a good idea for the bakery to offer new trendy flavours for people who want something different.”
10. Wide of shop exterior
11. Wide pan of queue outside bakery
STORYLINE:
Lunar new year is one of the busiest times for the traditional Chinese pastry shop, Kwan Hong Bakery, in Hong Kong’s bustling Sham Shui Po district.
In the tiny kitchen of this 46-year-old family-run bakery, three-generations are busy preparing traditional festive treats.
They are making kok zai – a deep-fried sweet pastry which looks like a Chinese dumpling. Traditionally, it comes with a filling of peanuts or red beans.
Its shape also resembles an old-style Chinese lump of gold, which is another common icon at lunar new year, symbolising prosperity.
But in a break from tradition, this year there’s a new nut filling – pistachio.
Ho Yuet-yin and her 96-year-old mother-in-law share the work to make the new sweets by hand.
“We hope that bringing more new flavours to customers will bring in more business. In the old days, we only offered the traditional peanut filling and the older generation loved it. But now the younger people are more picky and we think the pistachio is an excellent new flavour,” says Ho.
Getting the crispy sweet right means crafting the pastry skin not too thin and not too thick, and frying it right.
Ho’s husband, Ng Kwan-ping, is the founder and owner of the bakery.
He is still working hard, together with a new generation – their 37-year-old son Charles Ng.
Charles Ng’s main job is preparing the pastry dough while pistachios are roasted, ground and mixed into a thick paste with sugar and sesame.
For Charles, the bakery is operating much the same way as when his father opened it more than four decades ago, but the second-generation family business operator is taking a creative and experimental approach to the seasonal offering.
AP video shot by: Alice Fung
Find out more about AP Archive: http://www.aparchive.com/HowWeWork
Twitter: https://twitter.com/AP_Archive
Facebook: https://www.facebook.com/APArchives
Instagram: https://www.instagram.com/APNews/
You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/273e1f01b9a940f093e7d1d0b4fc1b71
Author: AP Archive
Go to Source
News post in February 1, 2025, 3:04 am.
Visit Our Sponsor’s:
News Post In – News
